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Halve chicken breasts horizontally. Sprinkle chicken with salt and pepper; place in a resealable plastic bag set in a shallow dish.
For marinade, in a medium bowl, whisk together cilantro, lime peel, lime juice, olive oil, honey and ginger. Pour over chicken in the bag. Seal bag; turn to coat. Marinate in refrigerator for 1 to 4 hours, turning occasionally.
Meanwhile, make garlic mayonnaise: In a small bowl, combine mayonnaise and garlic. Cover and chill.
Drain chicken, discarding marinade. For a charcoal or gas grill, grill chicken over medium heat for 7 to 8 minutes or until no longer pink (170ºF), turning once. Brush cut sides of buns lightly with additional olive oil. Grill, cut-side down, for 10 seconds or until lightly toasted.
Spread bun tops with garlic mayonnaise, then assemble: layer bun bottoms with lettuce, chicken breast, red onions and bun tops.